Founded by chef Paco Ndiaye, this Helsinki restaurant blends Senegalese flavours with Italian techniques and Nordic ingredients. The team built and sold a location in Turku and now concentrates on the capital, aiming to be a platform for international projects, especially between Finland and West Africa.
A weekday lunch menu runs alongside the à la carte, which includes vegetarian and vegan options. Tables can be booked online, and booking is recommended for dinner. Weekday lunches for groups of 12 or more are by advance reservation only. There is no takeaway, but delivery is available. A children's menu and high chairs are available, and the entrance and toilet are wheelchair accessible.
